Ingredients
12
sugar-style ice cream cones with pointed ends
2 1/4
cups semisweet chocolate chips
1
container (1 1/2 quarts) peanut butter cup ice cream
1/4
cup peanut butter
1
cup peanuts, chopped
Preparation
Stand each ice cream cone in small glass or cup. In small microwavable bowl, microwave 1/4 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips are softened and can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off corner of bag; squeeze bag to drizzle chocolate in bottom of each cone.
Fill each cone to the top with ice cream. Using small scoop, top each cone with a scoop of ice cream. Freeze until firm, about 30 minutes.
In medium microwavable bowl, microwave peanut butter and remaining 2 cups chocolate chips uncovered on High 1 minute; stir until melted. Cool about 10 minutes. Place chopped peanuts in small bowl.
Remove ice cream cones from freezer. Working with one at a time, dip top of cone into chocolate-peanut butter mixture. Immediately roll in peanuts. Return cones to glasses; return to freezer until completely set.
